Golden Goat Cheese and Olive Tapenade Triangles
This was a very simple recipe. Okay, you’re all probably wincing, but really, super easy. Not only is it supereasy, but it is incredibly savory.
Ingredients
1 Box Athens Phyllo (2 in the box) Thaw ONE roll for 45 min
1 container Olive Tapenade
1 package Goat Cheese
1/4 cup olive oil in a small bowl
See, that’s it..only 4 ingredients.
Preheat the oven to 400. Line a baking pan with parchment paper.
Unroll the phyllo and alight the sheets. Cut 3 strips, 3 inches wide (the short length of the dough). Stack the cut strips and cover with a barely damp cloth to keep moist. Wrap the remaining dough in place in freezer for later use.
Slide one of the cut strips off the stack into a board and brush lightly with olive oil. Place another strip on top of the brushed strip and brush again (see illustration/ slideshow below).
At the bottom of the strip, add 1/2 teaspoon of the olive tapenade and about 1 tbsp f the goat cheese. Press to flatten slightly.
Fold in a triangle like you are folding a flag (see illustration/ slideshow below).
Space the triangles one inch apart on the baking pan. The recipe calls for baking this for 15 minutes and rotating then baking for another 15 minutes. You can cut the baking portion to 20 minutes total and get the same crispy result.
Triangles can be frozen for later use. To bake frozen triangles, preheat to 400 and then place in the oven for 30-40 minutes until golden.
Happy Eats!
Great paired with Robert Sinskey’s 2010 Abraxas. Incredibly smooth, crisp wine made with 43% Pinot Gris, 32% Pinot Blanc, 15% Gewurtztraminer and 10% Reisling.
